Thai · Air Fryer

Air Fryer Thai Basil Chicken

You crisp diced chicken in the basket, then flash it in a hot pan with fish sauce, oyster sauce and Thai basil. The air fryer handles the browning; the pan handles the fragrant finish.

  • 29 min total
  • 400°F / 204°C
  • 4 servings
  • 15 min prep

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Air Fryer Thai Basil Chicken

Holy basil if you can

Thai basil works; holy basil (krapow) is the classic. Add it off heat so it stays bright.

Air Fryer Thai Basil Chicken

Prep 15 min · Cook 14 min · Total 29 min · 4 servings

Air Fryer400°F / 204°C
Basket time12 min
Flip / shakeat 6 min
Tested onCosori 5.8 qt, 1700W
Crowding. Small dice needs one layer or it steams.

Step-by-step instructions

Follow each step in order. Photos show what to look for so the basket finish matches the plate.

Air fry chicken

  1. Prep the chicken

    Toss diced chicken with 1 tbsp oil. Preheat air fryer to 400°F (204°C).

    Small dice browns faster and tosses cleanly with sauce later.

  2. Crisp in the basket

    Cook chicken in a single layer 10-12 minutes, shaking halfway, until browned and 175°F (79°C).

    One layer only. You want browned bits that can stand up to a hot pan finish.

Sauce

  1. Mix the sauce

    Meanwhile, stir fish sauce, oyster sauce, soy sauce and sugar.

    Fish sauce, oyster sauce, soy and sugar should taste salty-sweet and ready before the pan heats.

  2. Flash with basil

    In a hot skillet, briefly cook garlic and chiles in a little oil. Add the cooked chicken and sauce; toss 30-60 seconds. Kill the heat, fold in basil, and serve over rice with a fried egg.

    Garlic and chile first, then chicken and sauce, then basil off heat so it stays fragrant.

More from the basket